Simple Spinach Lasagne

    1 hour 40 minutes

    A delicious vegetarian lasagne based on spinach, but you can use the same recipe with mince if you prefer.

    491 people made this

    Serves: 8 

    • 1 tablespoon extra virgin olive oil
    • 2 (300g) packets frozen chopped spinach
    • 1/2 onion, chopped
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 2 cloves garlic, crushed
    • 1 (800g) jar spaghetti sauce
    • 1 1/2 cups (375ml) water
    • 2 cups non-fat cottage cheese
    • 220g mozzarella cheese, grated
    • 1/4 cup grated Parmesan cheese
    • 1/2 cup chopped fresh parsley
    • 1 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 egg
    • 220g lasagne sheets

    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C.
    2. In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
    3. Place a small amount of sauce in the bottom of a lasagne pan. Place 4 uncooked lasagne sheets on top of sauce and top with layer of sauce. Add 4 more sheets lasagne and layer with 1/2 sauce and 1/2 cheese mixture, lasagne and repeat until all is layered, finishing with sauce.
    4. Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

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    Reviews in English (408)


    I made this for my picky parents and they really enjoyed it. I made a few alterations: I used ricotta instead of cottage cheese and like some others suggested I used one 10 oz. package of spinach and one 10 oz. of broccoli. I also added a can of mushrooms and some shredded carrot and shredded zucchini. Instead of jarred sauce I made homemade with an easy recipe from this website called "Best Marina Sauce Yet." My only complaint is that one 8 oz package of lasagna noodles was not enough if you layer in fours as the recipe called for. I was two noodles short.  -  20 Oct 2003  (Review from Allrecipes USA and Canada)


    This recipe sounded really great, however after reading some of the other reviews I did make some changes...I read a couple reviews that said there was too much sauce, noodles were crispy, had to use a whole box of noodles...So I precooked the noodles (a whole box) and eliminated the water that the recipe called for. I just browned the onions and garlic then mixed in the spinach, spices and a 26 oz. bottle spaghetti sauce. I had a second bottle of sauce on hand. I also added a second egg to the recipe and changed the cottage cheese to ricotta cheese. I put some sauce straight from the bottle in the bottom of the pan then layered noodles, spinach mix, noodles, egg mix, noodles, bottled sauce and added chopped frozen broccoli to this layer. A full box noodles will be enough for a 9"x13" pan with two layers of each filling. Top with more sauce and cheese. Bake 30-45 minutes or until hot in center.  -  14 Apr 2007  (Review from Allrecipes USA and Canada)


    This is the best Lasagna ever!!!!!!!! My husband and I are vegitarians and we love it. We make it about once a week. I use Ricotta cheese and tofu instead of cottage cheese. The tofu has the same texture as the ricotta without the fat. I do about 1 cup each (ricotta and tofu). Just Ricotta also taste great. Also sometimes we add mushrooms to the sauce and it gives some meatiness to the meal. Also sometimes I use fresh spinach and it taste great.  -  15 May 2003  (Review from Allrecipes USA and Canada)